Corn Tortillas

Corn Tortillas

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 14
Nothing compares in freshness and flavor to homemade tortillas. The dough is made with masa harina, a flour prepared from dried masa. Masa is made by boiling dried corn kernels with slaked lime to remove their tough skins; then the corn is ground into flour.


  • 2 cups masa harina, or golden corn flour
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 1 cup water, plus more if needed


In a bowl, combine the masa harina, salt, olive oil and the 1 cup water. Using your hands or a wooden spoon, mix until the dough forms a large ball. It should feel moist but not wet or sticky. Add more water, 1 Tbs. at a time, if needed.

Divide the dough into 14 pieces, shape each into a ball and place on a baking sheet. Cover with damp paper towels and plastic wrap and let stand for 10 to 30 minutes.

Preheat a griddle over medium heat.

Place 1 ball of dough between 2 sheets of plastic wrap. Using a tortilla press, flatten the ball into a 5-inch disk about 1/8 inch thick. Carefully remove the tortilla from the plastic wrap and place on the griddle. Cook for 30 seconds, then turn the tortilla over and cook until soft and pliable, about 1 minute more. Reduce the heat if the tortilla browns too quickly. Serve immediately. Makes about 14 tortillas.
Williams-Sonoma Kitchen.